Directions:
1. Blanch bones and meats in boiling water for ~5 minutes. Drain and wash.
2. Boil 2 liters water in a big pot / slow cooker. Add all ingredients. Boil for a minimum of 5 hours using low heat.
3. Remove oil on the surface of the stock using a ladle (optional)*.
4. Sieve the stock from the ingredients. Pour stock into freezable containers**. Use some immediately, they are the freshest!
5. Store in a freezer after the stock cool down to room temperature.

* If you choose to keep the fat, it will float to the top layer in a
refrigerator / freezer. An option is to use the fat for stir-frying.

** I use Avent breast milk containers that fit into baby bottles warmer. The small cups are ideal for me because I am cooking in relatively small portions. Faster to thaw!

Alternatively to store stock in a freezer, Zhen suggests to use Zebra stainless steel tingkat / rantang / dabbas / safartas (tiffin carriers) that are commonly used as lunch boxes. You can reheat food in tiffin on the stove top or using an open flame.

Important note: Do not put your tiffin in a microwave because metal should not be microwaved.

Tips:
♥ If you like salty taste in your soup, add salt only at later stage of boiling soup so that nutrients can dissolve in the soup faster at early stage.

如果你喜欢咸的味道，煮汤时，别太快加盐，使营养物质可以在汤里快溶解。

♥ While boiling soup or soup stock, do not keep opening the cover of pot. This is to ensure that heat, fragrance and aroma stay and circulate well in the pot.

当煮汤或高汤，不要继续打开锅的盖子。这是为了确定热和香味逗留并在锅内循环良好。

♥ While boiling soup or soup stock, do not add room-temperature water. This is to prevent the nutrients (e.g. proteins) of the meat from solidifying.

当煮汤或高汤，不添加室温水。这是为了防止肉的营养成分（如蛋白质）再次凝固。

♥ Consume also the edible ingredients used for boiling soup. This is because not all nutrients of the ingredients will be dissolved completely in the soup regardless of the hours of boiling soups.